Queen bread crumbs 250g
Hearty bread crumbs good source of fiber, nutrients, vitamins, minerals and antioxidants
Toasted Bread Crumbs Made From Enriched Bread [Enriched Flour (Contains Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Partially Hydrogenerated Vegetable Oil Shortening (Soybean And/Or Cottonseed Oil), Salt, Yeast, Whey, Soy Flour, Malted Barley Flour, Wheat Gluten, Whole Wheat Flour, Rye Flour, Corn Flour, Oat Bran, Corn Meal, Rice Flour, Potato Flour, Nonfat Dry Milk, Soy Lecithin, Calcium Propionate (Preservative), Sesame Seeds, Caraway Seeds].
Store in a ventilated dry place
Serving Size 30g
|Amount per serving|
|% Daily Value|
|Total Fat 1.0g||2%|
|Saturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrate 21.0g||7%|
|Dietary Fiber 2.0g||8%|
|Percent Daily Values are based on a 2.000 calorie diet.|
Bread crumbs are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews
Bread Fun Facts
Here is a few fun facts that you probably didn't know;
The crumb of bread crumb also refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust, or "skin"
The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.
Bread crumbs are most easily produced by pulverising slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs.
Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture.
The Japanese variety of bread crumbs is called panko.
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